Crispy on the outside with a melting cheese heart, these tortillas are the soul of a rustic breakfast. The aroma of toasted corn meets the creaminess of natilla to create a bite that tastes like home and the countryside. Straightforward, golden, and ready to win over your table.
Mix the pre-cooked corn flour with the salt in a bowl. Add the water gradually and mix until no dry spots remain; the dough should feel moist, but not sticky.
Add the natilla, softened butter, and most of the crumbled fresh cheese. Knead for 2 minutes, until the dough looks smoother and more flexible; if it cracks too much, wet your hands and knead a little longer.
Divide the dough into 6 portions. Flatten each one between your hands, place a little of the reserved fresh cheese in the center, and close into thick tortillas with no open gaps.
Turn what you find into an experience you can actually bring to your kitchen.
Heat a nonstick skillet over medium heat and lightly brush it with vegetable oil. Brown the tortillas for 4 minutes per side, until they have golden spots and feel firm when moved.
Let them rest for 2 minutes before serving so the cheese settles and does not burn. They are best warm: crisp outside, soft in the center, and full of toasted corn flavor.
